Huevos con nopalesa warm, colorful scramble

• 2 large eggs
• 1/2 cup diced cooked, drained nopales
• 1/4 onion, diced
• 1 small tomato, diced
• 1 tsp olive or neutral oil
• 1 small pinch salt (about 1/16 tsp)
• 1 small pinch black pepper
• 1 corn tortilla, optional

Let’s cook

• Warm oil in a skillet over medium heat. Add onion and cook 2 minutes.

• Stir in cooked, drained nopales and tomato. Cook 4 to 5 minutes.

• Push vegetables aside, add eggs, then scramble together until whites and yolks are firm and the mixture reaches 160 F (71 C).

• Add the measured salt and pepper. Serve warm, with the tortilla if using.